There's nothing like the treadmill accompanied by the cooking channel, eh? It's like mentally nullifying the run, as you sweat. But hey, as long as I stay on it for a few miles… well you know. I wasn't in the mood for "Law And Order", so Tricia it was. This is her second appearance on CMI. You might recall my trying her No-Bother Turkey?
I digress...
I digress...
Here's the link to her Magic Lemon Meringue Pie.
Here's how I tweaked it:
Preheat oven to 325 degrees.
Crust: My own, rather than the overly sweet graham cracker crust:
2 cups flour, 1 teaspoon salt, mixed in bowl. Combine ½ cup canola oil with 5 tablespoons icy water; add all at once to flour and stir quickly.
Instead of rolling dough, I just pressed about ⅔ of it into a 10-inch tart pan, pierced the bottom a few times and pre-baked for 10 minutes, while mixing the…
Filling: 14-ounce can sweetened condensed milk, juice of 2 lemons, grated zest of 1 lemon, 3 large egg yolks (save whites), all whisked together and poured into warm pie shell. Topped with…
Meringue: I added an extra egg white and beat 4 whites with ¼ teaspoon cream of tartar, till somewhat stiff. Then continued beating, gradually adding a scant ¼ cup sugar till very stiff peaks formed, to be spread on filling right to edges of pan, sealing it. Into the oven for about 20 minutes.
TO NOTE: Be happy that filling layer is thinnish, 'cause there's a boatload of calories in the s-c milk. The per-slice count isn't too terrible. Also, it cooks quickly; no one wants to risk consuming raw eggs. It packs plenty of flavor! Be sure to cool pie on a rack and then refrigerate for a few hours before serving.
Easy as pie :-) and deeee-licious!
Here's how I tweaked it:
Preheat oven to 325 degrees.
Crust: My own, rather than the overly sweet graham cracker crust:
2 cups flour, 1 teaspoon salt, mixed in bowl. Combine ½ cup canola oil with 5 tablespoons icy water; add all at once to flour and stir quickly.
Instead of rolling dough, I just pressed about ⅔ of it into a 10-inch tart pan, pierced the bottom a few times and pre-baked for 10 minutes, while mixing the…
Filling: 14-ounce can sweetened condensed milk, juice of 2 lemons, grated zest of 1 lemon, 3 large egg yolks (save whites), all whisked together and poured into warm pie shell. Topped with…
Meringue: I added an extra egg white and beat 4 whites with ¼ teaspoon cream of tartar, till somewhat stiff. Then continued beating, gradually adding a scant ¼ cup sugar till very stiff peaks formed, to be spread on filling right to edges of pan, sealing it. Into the oven for about 20 minutes.
TO NOTE: Be happy that filling layer is thinnish, 'cause there's a boatload of calories in the s-c milk. The per-slice count isn't too terrible. Also, it cooks quickly; no one wants to risk consuming raw eggs. It packs plenty of flavor! Be sure to cool pie on a rack and then refrigerate for a few hours before serving.
Easy as pie :-) and deeee-licious!
